I am not a fan of black eyed peas [眉豆] and always thought that it is good only for sweet dessert like Bubur Cha Cha or Rice Dumplings [Bak Chang etc]. Cooking this vegetarian soup with the black eyed beans really changed my assumption. This soup is highly nutritious, promotes digestive health and improve heart health. Tastes good and is packed with nutrients and other benefits.
"Black eyed peas contain antioxidants like flavonoids, which help the body fight disease. The fiber in black eyed peas helps the body absorb flavonoids and other helpful nutrients. It is an excellent source of Vitamin A and many minerals such as calcium, iron, zinc, copper, manganese, magnesium and folate".
The peas must be rinsed with hot water, drained and then soaked in hot at least 30 minutes.
This vegetarian soup is awesome. The peas are tender and the soup is clear, tasty and delicious though meatless. This recipe is a keeper. I would not mind having this soup often for its nutritional value and taste.
Ingredients
50-80 gm fuchok - soaked and cut into 2-3 inch sections
100 gm black eye peas
4-5 red dates - seeded
4-5 dried mushrooms - soaked and cut half
a few slices of ginger
some chopped coriander
800ml-1 litre water or more
Seasoning
salt, pepper and mushroom granules to taste
- Rinse peas with hot water for 1-2 times, drained and then soaked in hot water for 1 hour or until hot water is warm or cooled. Drain and set aside.
- Heat a non stick wok or soup pan, add some oil enough to fry the ginger until aromatic. Add in the dried mushrooms and black eyed peas. Continue to stir fry for 1-2 minute, then add in water.
- Bring to boil, then simmer over medium low heat until peas are tender. Add in red dates and fuchok.
- Bring to boil, add more water if preferred. Add seasoning to taste. Simmer over low heat for another 20 minutes to bring out the flavours. Off heat.
- Scoop soup into soup bowl, garnish with chopped coriander. Serve hot.
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